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In Moroccan cuisine, Ahriche is a dish eaten by the tribes of Zayanes and Khénifra. The name is derived from the Berber word for stick; this is in reference to the dish’s manner of cooking. It is a dish of tripe usually consisting of ganglion, caul, lung or heart of an animal wound with intestines on a stick of oak and cooked on hot coals.

A kind of cured meat that originated in South Africa. Many different types of meat are used to produce it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.

Bobotie

This typical South African recipe originally comes from Cape Malay. It is sweetish, spicy and has a wonderful colour and smell. It is even better the day after it is prepared.

Brik

A Tunisian derivative of the börek consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

Briouat

A sweet puff pastry – Briouats are filled with meat (mostly chicken or lamb) mixed with cheese, lemon and pepper. They are wrapped in warqa (a paper-thin Moroccan dough) in a triangular or cylinder shape.

Bunny chow

Often simply called “Bunny”, a fast food dish that is a hollowed out loaf of bread filled with curry.

Cachupa

A stew of hominy, beans, and meat.

Camel milk

Camel’s milk has supported Bedouin, nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments.

Chakalaka

Vegetable relish.

Chakhchoukha

A stew of lamb, spices, tomatoes, and flatbread.

Chermoula

A marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.

Khubz topped with various ingredients, such as yoghurt, chickpeas, and olive oil.

Feijoada

A stew of beans with beef and pork, which is a typical dish in Portuguese and Brazilian cuisine. It is also typical dish in Macau, Angola, Mozambique, Goa, and other former Portuguese colonies. In Brazil, feijoada is considered by many as the national dish. Feijoada was brought to South America by the Portuguese, based on ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes.

Fesikh

Fermented, salted mullet.

Fig roll

An ancient Egyptian pastry, filled with fig paste.

Fit-fit

An Eritrean and Ethiopian food typically served for breakfast (though it can be served with other meals).

Freekeh

A cereal food made from green wheat that goes through a roasting process in its production. It is an Arab dish that is especially popular in Levantine, Arabian Peninsula, Palestinian and Egyptian cuisine, but also in North African and other neighbouring cuisines.

A type of fermented locust beans used as a condiment in cooking. It’s similar to ogiri and douchi, and is very popular among the Yoruba people of Nigeria. It is used in cooking traditional soups like egusi soup, okro soup and ogbono soup.

Isi ewu

A traditional Eastern Nigeria dish that is made with a goat’s head.

Isidudu

A pap dish made to simmer with pumpkin, curried cabbage and liver.

Jollof rice

Also called ‘Benachin’ meaning “one pot” in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated in Gambia but has since spread to the whole of West Africa, especially Ghana, Nigeria, and Liberia amongst members of the Wolof ethnic group.

Kelewele is a popular Ghanaian snack dish of fried plantains seasoned with spices. In English, it is sometimes called Hot Plantain Crisps. In Africa, kelewele is sold by street vendors, usually at night. It is sometimes served with rice and stew, peanuts, or alone as a dessert or a snack. Kelewele is also popular for breakfast. The plantains are peeled and may be cut into chunks or cubes. Usually, ginger, cayenne pepper, and salt are the typical spices used to make kelewele.

Kenkey

A staple dish similar to a sourdough dumpling from the Akan, Ga and Ewe inhabited regions of West Africa, usually served with a soup, stew, or sauce.

A cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chilli pepper. The name of the dish originates from Arabic and means “cooked salad”. It is served as an appetiser, often as part of a meze. In Israel it is sometimes referred to as “Turkish salad”.

Plaintains and green bananas (matoke) are a staple part of the diet in Uganda and much of East Africa. Matoke is also the name given to a delicious, rib-sticking plantain stew that is a Ugandan national dish.

Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as “slimy,” rather like cooked okra. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew

A thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.

Qatayef

Sadza

Samosa

A fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney. They are a popular appetiser or snack in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa.

This traditional Lebanese dipping sauce really packs a punch and goes perfect with everything from meat to bread. It contains only a handful of ingredients common to every kitchen and is quick and easy to make.

Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice.

Dough deep-fried in cooking oil and either filled with cooked mince (ground beef) or spread with syrup, honey, or jam.

Wat

Waterblommetjie bredie

A stew made of meat, typically lamb, stewed together with the waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus) which are found in the dams and marshes of the Western Cape of South Africa.